📸 Image coming soon for Lingzhi Mushroom Soup
Sup Cendawan Lingzhi
Makan Tengah Hari • Malaysia
How to Make Lingzhi Mushroom Soup (Traditional & Healthy Version)
Lingzhi Mushroom Soup is a cherished vegetarian dish in Malaysian cuisine, blending the wisdom of traditional herbal remedies with the flavors of multicultural Malaysia. Known locally as 'Sup Cendawan Lingzhi', this soup is popular for its earthy aroma and nourishing properties, enjoyed by health-conscious Malaysians seeking natural wellness. The delicate balance of Lingzhi (Ganoderma lucidum) and local vegetables creates a comforting broth that is both satisfying and light, perfect for lunch. Malaysian Lingzhi Mushroom Soup is inspired by the nation's deep appreciation for herbal ingredients, commonly found in Chinese-Malay households. The inclusion of pandan leaves, goji berries, and lemongrass highlights Malaysia’s unique culinary landscape, where traditional Chinese medicine meets the vibrant flavors of Malay cooking. This soup is ideal for vegetarians and anyone embracing a healthy, plant-based diet, making it a popular choice during family gatherings or as a nourishing meal after a long day.
Bahan-bahan(untuk 1 medium bowl per serving)
- 10g Lingzhi mushroom slices (Cendawan Lingzhi, dried)
- 4 pieces Shiitake mushrooms (soaked and sliced)
- 1 small Carrot (peeled and sliced)
- 1 piece Pandan leaf (tied into a knot)
- 1 tbsp Goji berries (wolfberries, soaked)
- 3 pieces Red dates (halved and pitted)
- 1 stalk Lemongrass (bruised)
- 100g Firm tofu (diced)
- 750ml Low-sodium vegetable stock
- 1/2 tsp Sea salt (to taste)
- 1/4 tsp White pepper (to taste) - pilihan
- 2 stalks Spring onion (sliced for garnish) - pilihan
Arahan
- 1
Rinse the dried Lingzhi mushroom slices under running water. Soak in warm water for 10 minutes to soften.
10 minutes
Lingzhi can be slightly bitter; soak well to reduce bitterness.
- 2
Prepare the shiitake mushrooms by soaking until soft, then slice thinly. Slice the carrot, halve and pit the red dates, bruise the lemongrass, and tie the pandan leaf.
5 minutes
Use fresh local carrots for natural sweetness.
- 3
In a medium pot, bring the vegetable stock to a gentle boil. Add Lingzhi, shiitake mushrooms, carrot, red dates, lemongrass, and pandan leaf. Simmer over medium heat for 10 minutes.
10 minutes
Keep the heat gentle to preserve nutrients.
- 4
Add the goji berries and tofu cubes. Continue simmering for another 5 minutes until all ingredients are tender and the soup is aromatic.
5 minutes
Add tofu near the end to prevent it from breaking.
Kenapa hidangan ini sihat
This Malaysian Lingzhi Mushroom Soup is a healthy choice because it uses wholesome, plant-based ingredients without added oils or refined sugars. It’s naturally low in sodium while offering high antioxidant content from Lingzhi and goji berries. The use of local vegetables and herbs boosts flavor without extra calories, supporting weight management and overall well-being. Perfect for those monitoring their calorie intake or following a vegetarian lifestyle.
Lingzhi Mushroom Soup is low in calories, saturated fat, and cholesterol, making it ideal for a balanced vegetarian diet. Lingzhi mushrooms are rich in antioxidants and polysaccharides, known for their immune-boosting and anti-inflammatory effects. The addition of carrots, goji berries, and red dates provides vitamins A and C, iron, and dietary fiber. Tofu adds plant-based protein, making this soup a nourishing and filling option for lunch.
Petua
- 💡Tip 1: Soak Lingzhi mushrooms well to reduce bitterness without losing medicinal benefits.
- 💡Tip 2: Use homemade vegetable stock for a cleaner, additive-free soup.
- 💡Tip 3: Add goji berries near the end to maintain their texture and nutrients.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat. Avoid prolonged boiling to preserve the nutritional benefits of Lingzhi and vegetables.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 50.0 kcal |
